I first heard of Aggy’s Fish and chips shack right on the esplanade of Queenstown beach from a fellow tourist who asks Nathan the ever helpful Crowne Plaza Queenstown Concierge whether it’s safe to eat there. He nods says that it indeed safe to eat there and the tourist breathes a sigh of relief as he’s eager to have some freshly cooked New Zealand green lipped mussels. We walk past the little black painted shack and see the queues outside. Aggy the cook is inside busily taking orders and cooking them to order all within the confines of his tiny shack. We make a mental note to come back when we have a quick look a the menu. Not only is there fish and chips but there is also a Wild NZ menu full of unusual items, the most interesting being the muttonbird meal (or Titti bird as it’s also known here or sooty Shearwater). Aggy has been here for 3 years and before that he had a stand in Wanaka and one in Cromwell but when he gets tired of his surroundings he moves. Aggy’s son also works there. I later ask Nathan about this shack and he tells me that it had previously been an ice cream shop, and a sushi shop.

We come back one lunchtime. Aggy is friendly, one of those characters that you feel instantly resembles a Popeye cartoon character.  I order a mutton bird meal $20NZD and the Green Lipped mussels $10NZD and a Sea Scallop fritter $2NZD (yes, $2!). I watch him make the orders, he’s organised, well you have to be to make food in such a small surroundings, and I watch him steam the mussels by putting them in a metal mixing bowl and flipping it upside down onto the hot plate leaving the bowl on top to steam them in their juices.

Mutton Bird Meal $20NZD

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The front door handle

When I visited Bali several years ago, every Balinese person asked me if i had been to Ubud. This time visiting Queenstown, New Zealand, the question I was asked by everyone was “Have you been to the Botswana Butchery?” Thankfully we had a booking, and it was lucky we did as it was booked the 2 nights before, despite being able to seat up to 200 people. Executive Chef and Owner Leungo Lippe (pronounced Luno Lippy) is from Botswana and being a Butchery, well I don’t need to tell you what their speciality is. It’s meat, meat and more meat. If you were under any misunderstanding the numerous cleavers that dot the place starting with the logo to the front door handle stress the point.

It’s a stunning looking restaurant rich in black and whites. Our Canadian born waiter is seamless and friendly and he is happy to give us recommendations. We know we want the 450g Prime Whole Rib which at $36NZD is the most expensive item on the menu aside from the lobster claws. The prices are surprisingly reasonable with most mains under $30NZD. The Fine cuts, i.e. the meat are slightly more. You can choose a sauce to go with your meat and sides which range from $5NZD to $9NZD. Our waiter asks whether we’d like it cooked pan fried or wood fired and we take the chef’s preference of wood firing.

Private Room

Private room

Bar area

After taking our order the waiter invites us to browse it upstairs where there are private dining rooms, the wine cellar and the bar area. I go upstairs and am surprised to find 2 private dining rooms for 2 (which I recommend booking, more reasons for wanting to book that later) and a room for 4 and a large room for 20. All can be booked at no extra charge and some have fireplaces.

Wine room

450g Prime Whole Rib $36NZD

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I know that technically we aren’t in a recession but from all reports and behaviours, the restaurant scene is indeed experiencing one. A friend works at one of the top restaurants in Sydney and she told me that patronage is down a whopping 70% at her restaurant. Add to this the specials coming thick and fast, from March into Merivale, Glass, Marque, Bentley, Foveaux and Quay offering their own version of the Parisian style set lunch. And we are more the happier for it.

Today I’m lunching with Mr Gatsby who, being a keen food lover, has alerted me to what has to be Sydney’s best lunch deal. For $30 on a Friday, you can get a 3 course meal at the one hatted Assiette restaurant. Yes. Three courses. And they’re goodies too. I was looking forward to this having tried Assiette’s loin and crumbed belly of lamb with basil mayonnaise and a tomato olive jus at the Taste of Sydney event.

The kitchen-yes that’s the entire space!

I’m struck at how small the kitchen is. It’s a room that seats 50 and the kitchen seems tiny for the amount of people that they would need to cook for. Mr Gatsby assures me that it indeed proceeds at a flaming pace on a booked up Saturday night.

We’re shown 3 menus, the a la carte, the degustation and the Prix Fixe menu for $30. The Prix Fixe menu has some fine sounding dishes there so we order that happy in the knowledge that no children or bodily organs will need to be sold to pay for this. The menu appears to be Modern Australian ingredients with  French techniques.

The crunchy sourdough bread is warm and in the traditional sourdough pointed shape.

Sweet corn and basil veloute

We’re served our entrees. Mine is a creamily delicious corn veloute with tiny basil croutons floating on top and finished with a basil oil. It’s delicious and I spoon this slowly and appreciatively.

Thai style crispy pork with chili lime dressing

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